EFFECT OF BLACK PEPPER (Piper nigrum) AS NATURAL FEED ADDITIVE ON THE PERFORMANCE OF JAPANESE QUAIL

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Date
2017-04
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SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA
Abstract
ABSTRACT: The present investigation is carried out to study the effect of inclusion of black pepper at varying levels on the growth performance, serum biochemical profile, carcass characteristics and nutrient utilization of Japanese quails. One hundred and fifty day old quail chicks distributed randomly to five dietary groups each with three replicates of ten quails and were offered diet containing 24% CP and 2900 kcal/kg ME. During the experiment, black pepper is included at 0.0% (T1: Control), 0.25% (T2), 0.50% (T3), 0.75% (T4) and 1.0% (T5) level by marginal adjustment of other feed ingredients. All the rations were made iso-caloric and iso-nitrogenous. Chemical analysis indicated that black pepper contained 12.87 % CP, 4.85% EE, 20.97% CF, 1.46% calcium and 0.8% phosphorous. Results indicated that body weight gain increased (P<0.05) while feed intake and feed consumed/kg gain decreased (P<0.01) with increased level of inclusion of black pepper from 0 to 1.0% in the diet The serum biochemical profile of quails revealed that the total protein (P<0.01), albumin (P<0.05), creatinine (P>0.05), calcium and phosphorus (P<0.01) contents increased while serum glucose, triglycerides and total cholesterol levels decreased (P<0.01) with increase in the inclusion of black pepper from 0 to 1.0% in the diet. Further, the study indicated that the HDL cholesterol level increased (P<0.01) while LDL and VLDL cholesterol levels decreased (P<0.01) in serum with increased level of inclusion of black pepper from 0 to 1.0 % in the diet. The digestibility of gross nutrients and fibre fractions increased (P<0.01) with increased level of inclusion of black pepper from 0 to 1.0% in the diet. Similarly, the percent nitrogen, calcium and phosphorus utilization also increased (P<0.01) with increase in the level of inclusion of black pepper from 0 to 1.0 % in the diet. Further, the study indicated that the carcass yield (P<0.05), dressing percentage (P<0.01), ready to cook yield (P<0.05) and meat to bone ratio (P<0.01) increased with increased level of inclusion of black pepper from 0 to 1.0% in the diet. However, inclusion of black pepper at graded levels in the diet of quails had no effect ( P>0.05) on percent weight of heart, liver, gizzard and giblet. The feed cost/kg gain decreased by 2.19 (T2), 2.20 (T3), 3.67 (T4) and 3.99 (T5) in quails fed diets containing black pepper at varying levels as compared to the control.The present study indicated that black pepper can be incorporated up to 1.0% level as natural feed additive in the diet of quails without any adverse effect on production performance.
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